Zeppole with Ricotta, Sfinge | How to make Zeppole with Ricotta, Sfinge | Video Recipe

Zeppole with Ricotta, Sfinge | How to make Zeppole with Ricotta, Sfinge | Video Recipe

Preparation Time: 30 minutes
Cooking Time: 10 minutes
Serves: 6-8

Ingredients:-
6 cups all-purpose flour
1 cup granulated sugar plus more for coating
7 large eggs, in room temperature
4 tsp baking powder/ Paneangeli
1 vanilla Paneangeli or 2 tsp vanilla extract
Zest of a lemon
Zest of an orange
3/4 cup warm water
2 lbs of Ricotta whole milk
Vegetable or Canola oil for frying
Salt to taste

Instructions:-
1. In a large mixing bowl, add all purpose flour.
2.Add granulated sugar and mix it .
3.Add salt and mix again.
4.Add baking powder and mix it.
5. Crack the eggs in the middle of the dry ingredients.
6. Add orange zest, lemon zest ,vanilla extract and mix it.
7 .Add ricotta and mix well.
8 .Add the water gradually and continue mixing until a smooth and thick sticky batter forms.
9.Rest the batter for 10 minutes or longer.
10.Heat the oil over medium heat until it reaches 335°F (168°C).
11.Take a tablespoon, dip in cold water and scoop the batter of the zeppole and gently drop it in the oil.
12.Use one or two spoons (quenelle or rocher style) to roll the zeppole and drop it in the oil.
13. Do not over crowd the oil as they cook, they will flip on their own.
14. Fry until golden brown.
15. While zeppole are still hot, roll them in granulated sugar for coating.

They are ready! Enjoy !!

Zeppole with Ricotta, Sfinge | How to make Zeppole with Ricotta, Sfinge | Video Recipe

Видео Zeppole with Ricotta, Sfinge | How to make Zeppole with Ricotta, Sfinge | Video Recipe канала Alessandra's Food is Love